MUHAMMED SARICI
DUBAİ,UNİTED ARAB EMİRATES
Summary
- As a creative and helpful hospitality professional, I am committed to delivering outstanding service to my customers. With my strong sense of responsibility, I take pride in ensuring that their needs are met and their expectations exceeded. I am a problem-solver who can think outside the box, and I thrive in a fast-paced and dynamic environment. I believe that communication is key, and I always maintain a positive attitude to promote a collaborative and productive work atmosphere.
Overview
15
15
years of professional experience
Work History
Sous Chef
Billionaire Dubai
Dubai
10.2016 - Current
- In Charge of cold section preparing special elegant dishes and assist to Chef in kitchen management and ensure food safety rules and Inventory
- Maintained total control to maximise guest satisfaction and team productivity.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Utilised excess stock by developing recipe adaptations and special menu items.
- Acted as a team leader in group projects, delegating tasks and providing feedback.
- Exercised leadership capabilities by successfully motivating and inspiring others.
Chef De Partie
Hilton bomonti HİLTON WORLDWİDES
Istanbul, TURKEY
01.2014 - 01.2016
- in house banquet organısatıons
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Plated completed meals with meticulous attention to presentation and portion control.
- Monitored line production to achieve consistent quality.
Demi Chef De Partie
MİDTOWN HOTEL
İSTANBUL, TURKEY
02.2012 - 01.2014
- With good all-round food preparation and catering expertise
- A proven ability to react in areas that require immediate attention and ensuring that all food is always presented to the highest possible standards.
Commis Chef
DREAM GROUP
Istanbul, TURKEY
06.2010 - 01.2012
- Controlled and minimised food waste.
- Seasoned various meats and peeled, washed and chopped vegetables.
- Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
Trainer
Marriott Hotels
ISTANBUL, TURKEY
06.2008 - 05.2010
- Analysed training needs to determine learning styles and skills shortages.
- Monitored employee progress, offering feedback to management on additional training requirements.
- Recorded data, completed relevant paperwork, and reviewed targets.
- Identified skills and knowledge gaps, tailoring workshops appropriately.
Education
Diploma of Higher Education - HOSPITALITYMANAGEMENT
09/2011 - 03/2015
A-Levels - CULINARY ARTS
09/2006 - 04/2010
Skills
- Hospitality
- Portion and cost control
- Recipes and menu planning
- Food plating and presentation
Languages
English
Upper intermediate
French
Elementary
Accomplishments
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Micros FMC, Stocktake Inventory and cost control
- Hıghfıeld person ın charge certıfıcate Advanced deadlıne 2027
- Certificate fire and first aid training (2023 Diliberto Arabia Dubai)
Timeline
Sous Chef - Billionaire Dubai
10.2016 - Current
Chef De Partie - Hilton bomonti HİLTON WORLDWİDES
01.2014 - 01.2016
Demi Chef De Partie - MİDTOWN HOTEL
02.2012 - 01.2014
Commis Chef - DREAM GROUP
06.2010 - 01.2012
Trainer - Marriott Hotels
06.2008 - 05.2010
ANATOLIAN UNIVERSITY - Diploma of Higher Education, HOSPITALITYMANAGEMENT
09/2011 - 03/2015
CULINARY ARTS SCHOOL OF MENGEN - A-Levels, CULINARY ARTS
09/2006 - 04/2010
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